Healthier pizza: five ways

Love pizza but not a fan of the greasy takeaway versions? Why not try our healthier take on pizzas which are perfect to make with the kids.


For pizza base

4 small whole meal pita breads

Pizza toppings

1. Garlic and mushroom

4 tbsp olive oil
4 garlic cloves chopped
100gms mixed mushroom sliced
1 tbs goats cheese
2 tbs chopped fresh thyme

2. Aussie Style

2 tbsp passata
100gms turkey breast
4 eggs
½ cup shredded mozzarella
fresh basil

3. Greek style

4 tbsp olive oil
4 garlic cloves chopped
4 tbsp feta cheese
1 tbs chopped fresh parsley
1 tbs fresh chopped chives

4. Prawn, pineapple and pesto

4 tbsp pesto
6 marinated prawns (cooked)
1 tbsp fish sauce
½ cup dived pineapple
¼ cup shredded cheese
fresh basil

5. Pumpkin and feta

2 tbsp passata
100gms butternut pumpkin grated
1 tbsp nutmeg grated
50gms crumbled feta
1 tbs toasted pepitas
1 tbs chopped fresh sage


1. Preheat the oven to 220°C on fan bake.

2. Place the pitas flat on a baking tray and toast for 3 – 4 minutes until golden.

3. Flip them over and then add your toppings:

Garlic and Mushroom pizza

Mix oil, garlic, mushroom and spread evenly on bases, top with cheese evenly divided between the bases reserving fresh herbs.

Aussie Style

Spread passata evenly on the bases and then add ham, making a nest in the middle for the egg. Crack and egg on each pizza then sprinkle the cheese.

Greek Style

Mix oil and garlic and spread evenly on bases, top with cheese.

Prawn, pineapple and pesto

Mix oil and garlic and spread pesto evenly on the bases. Toss the prawns with the fish sauce and then add them on top of the baes. Top with pineapple and cheese.

Pumpkin and feta

Spread passata evenly on the bases, tip with pumpkin, nutmeg and feta.

4. Bake in the oven on the top shelf for 5 minutes until golden and bubbly. Top with fresh herbs and serve with salad.

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